Flatbreads from yeast dough on a skillet
Description
The special feature of preparing these flatbreads is that I fry them in a pan without adding vegetable oil. Don't worry—they won't burn and will cook through nicely. I brush the cooked flatbreads with butter. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Heat half a cup of water, pour it into a bowl, add a pinch of sugar and the yeast, then mix.
- 2
Step 2
2. Let the mixture stand for 10 minutes, then add the remaining sugar and salt, pour in the remaining water, and mix.
- 3
Step 3
3. I sift the flour in advance and gradually add more than half of it in portions to the bowl with water.
- 4
Step 4
4. I constantly stir the contents of the bowl in one direction.
- 5
Step 5
5. The mixture turns out to be liquid and bubbly; then I add vegetable oil. I let the dough sit at room temperature for 60–90 minutes.
- 6
Step 6
6. After 1-1.5 hours, I take out the dough and add finely chopped dill and the remaining flour, but not all at once—only in parts.
- 7
Step 7
7. Mix the dough with a spoon until it becomes very difficult to stir.
- 8
Step 8
8. Place the dough onto a floured surface, knead it briefly, then cover with a towel. Let it rest for 30 minutes.
- 9
Step 9
9. Divide the finished dough into portions and roll each into a small flatbread.
- 10
Step 10
10. Heat a dry skillet and place the flatbread on it, fry on both sides, then transfer to a plate.
- 11
Step 11
11. Place a piece of butter on each flatbread and spread it. This will make the flatbreads soft and aromatic.